Name: Spanakopita quesadillas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 small red onion (100g), chopped finely; 1 clove garlic, crushed; 200 grams (6½oz) baby spinach leaves, chopped coarsely; 2 eggs, beaten lightly; 100 grams (3oz) reduced-fat fetta, crumbled; 1 1/2 tablespoons finely grated lemon rind; 1/3 cup coarsely chopped fresh dill; 4 (160g) wholegrain tortillas; 1 lebanese cucumber (130g), chopped coarsely; 250 grams (8oz) cherry tomatoes, halved; 1/3 cup (95g) tzatziki; 1 medium lemon (140g), cut into wedges

Spanakopita quesadillas

How's this for fusion? Delicious Greek spinach and feta pie meets the easy, breezy Mexican quesadilla for a low-GI snack you'll make over and over.

Ingredients

2 teaspoons olive oil

1 small red onion (100g), chopped finely

1 clove garlic, crushed

200 grams (6½oz) baby spinach leaves, chopped coarsely

2 eggs, beaten lightly

100 grams (3oz) reduced-fat fetta, crumbled

1 1/2 tablespoons finely grated lemon rind

1/3 cup coarsely chopped fresh dill

4 (160g) wholegrain tortillas

1 lebanese cucumber (130g), chopped coarsely

250 grams (8oz) cherry tomatoes, halved

1/3 cup (95g) tzatziki

1 medium lemon (140g), cut into wedges

Method

1.Heat oil in a large heavy-based non-stick frying pan over medium heat. Cook onion, garlic and spinach, stirring, for 2 minutes or until softened. Transfer to a large bowl; stand to cool slightly. Wipe pan clean with paper towel.

2.Add egg, fetta, parmesan, lemon rind and 2 tablespoons of the dill to spinach mixture. Season with pepper; mix well to combine.

3.Heat frying pan over low heat. Spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 minutes each side or until warmed through and golden.

4.Combine cucumber, tomato and remaining dill in a medium bowl; season with pepper.

5.Cut quesadillas into wedges. Serve with cucumber salad, tzatziki and lemon wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Olivia Blackmore

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